Steamed Sea Bass

As a continuation of our steamed recipes, here comes a really simple Chinese-style steamed fish recipe. The fish we’re using here is sea bass, though other kinds of thin white fish fillets such as sole will also work well.

Steaming fish is a bit different from steaming the veggies from previous recipes, as the timing and heat is important. Fish can easily get dry and overcooked. Make sure that the steamer is boiling before you put the fish in, and when it is in there, boil on high heat then mid heat.If you don’t have ginger powder, you can use freshly sliced ginger and line these beneath the fish fillets and slice it thinly to sprinkle them on top. I prefer the powder form for more even coverage with the rice wine.

You can also taste the topping sauce before you pour it onto the fish to make sure it’s to your taste.

2 sea bass fillets
1 tsp ginger powder

1 tbsp rice wine
2 spring onions
1 tbsp light soy sauce
1 tbsp rice wine vinegar
1 tbsp sugar
1 tbsp oyster sauce

Step 1: Place the sea bass fillets on a plate, skinless side up. Mix the ginger powder and rice wine together and smear it on top of the fish. Drop this into the steamer once the water is boiling.

Step 2: Steam on high heat for 3-4 minutes, then medium heat for a further 3-4 minutes until cooked. Remove the lid immediately.

Step 3: Chop the spring onion and sprinkle these on top of the fish. Replace the lid briefly for 1-2 minutes, but do not switch on the heat.

Step 4: Mix together the soy sauce, vinegar, sugar and oyster sauce. Adjust to taste, then pour this over the fish. Serve.


Certain modern recipes add ham or pickled veg to the steamer, and these usually don’t include the vinegar or sugar in the final sauce. You can adjust the recipe to create something to your own taste, but it’s an easy and healthy way to cook fish, don’t you think?


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